450g fine burghul (cracked wheat)
100ml pomegranate molasses (see note)
150ml olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon allspice
150g walnuts, roasted
2 egg tomatoes, seeded, finely chopped
1/2 cup torn flat-leaf parsley
1/2 cup torn spearmint
1. Rinse burghul under running water until water runs clear, then place in a bowl. Add 375ml (1 1/2 cups) water and leave for 30 minutes or until completely absorbed.
2. Whisk together pomegranate molasses, olive oil and spices, then stir into the burghul with the remaining ingredients. Season with sea salt and freshly ground black pepper, then spoon salad into a bowl and serve.